- November 4, 2008 at 8:25 pm #265930
Good Housekeeping Recipe
This fast, healthful stir-fry showcases succulent chunks of boneless, skinless chicken thighs and crisp-tender vegetables in a mild ginger sauce.
1 cup(s) long-grain white rice
1 tablespoon(s) vegetable oil
1 clove(s) garlic, crushed with press
1 pound(s) skinless, boneless chicken, cut into 1-inch chunks
3 green onions, cut into 1 1/2-inch pieces
1 medium red pepper, thinly sliced
1/2 small head green cabbage, cut into 1-inch pieces (about 4 cups)
1 cup(s) reduced-sodium chicken broth
2 tablespoon(s) reduced-sodium soy sauce
1 tablespoon(s) cornstarch
2 teaspoon(s) grated peeled fresh ginger
Prepare rice as label directs.
Meanwhile, in 12-inch nonstick skillet, heat oil and garlic over medium-high heat until hot. Add chicken and green onions, and cook 5 to 6 minutes, or until chicken is well browned and loses its pink color throughout, stirring frequently. Transfer mixture to medium bowl.
To same skillet, add red pepper, cabbage, and 1/4 cup chicken broth; stir to combine.
Cover skillet and cook vegetables over medium heat about 5 minutes until tender-crisp, stirring occasionally. Transfer vegetables to bowl with chicken.
Meanwhile, in cup, stir soy sauce, cornstarch, ginger, and remaining 3/4 cup broth.
Add broth mixture to skillet and heat to boiling over high heat; boil 1 minute. Remove skillet from heat and stir chicken and vegetables into broth mixture.
Serve with rice
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